Garlic Shirataki Noodle Stir-Fry for 2

Instructions:

1. Place the shirataki noodles in a colander and rinse under cold running water for 2 minutes.
2. Boil the noodles in unsalted water for 2–3 minutes, then drain.
3. Pat the noodles very dry with paper towels.
4. Heat a dry skillet over medium-high heat. Add the 400g shirataki noodles without oil and stir-fry for 5–8 minutes until they stop squeaking and look matte.
5. Push noodles to the side of the pan. Add 1 tbsp sesame oil to the center, then toss in 12g minced garlic, 5g grated ginger, and the white parts of the sliced green onions. Stir for 1 minute until fragrant.
6. Add 150g sliced carrots and 100g snap peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
7. Whisk 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1 tsp sugar, 1/2 tsp cornstarch, and a pinch of salt together in a small bowl, then pour evenly over the noodles.
8. Toss constantly for 2 minutes over high heat until the sauce thickens into a glossy glaze that coats every strand.
9. Remove from heat and stir in the green onion tops.